Can I use red skin potatoes for potato salad?

Absolutely. Red skin potatoes are ideal for potato salad because they hold their shape well after cooking. Their waxy texture prevents them from turning mushy, making each bite tender yet firm. Plus, their thin skins are edible and packed with nutrients, adding both color and texture to the dish.

What is a red skinned potato?

A red skinned potato is a type of waxy potato known for its thin, red-colored skin and creamy white interior. These potatoes are lower in starch and higher in moisture, which makes them excellent for boiling, roasting, and salads. Their slightly sweet, earthy flavor pairs wonderfully with herbs, dressings, and bold ingredients.

What are red skinned potatoes best for?

Red skinned potatoes are best for recipes that require the potato to maintain its shape and structure. This includes potato salads, soups, stews, and roasting. Their moisture content and firm texture mean they won't fall apart easily, making them perfect for dishes like this red skinned potato salad.

Are red skinned potatoes better for you?

Yes, red skinned potatoes are considered more nutrient-dense than some other varieties. Their skins contain antioxidants and fiber, while the flesh provides potassium, vitamin C, and B6. They’re also naturally fat-free and low in calories, which makes them a smart choice for heart-healthy and plant-based diets.

Red Skinned Potato Salad: 5 Powerful Reasons It's Craved

Description

Red skinned potato salad with honey mustard dressing and roasted flavor—bold, healthy, and easy to make at home.

Ingredients

- 2.6 pounds red-skinned potatoes, cut into bite-sized pieces
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- Cracked black pepper, to taste
- 1 teaspoon garlic powder
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/2 red onion, finely diced
- 2 green onions, thinly sliced
- 1/4 cup fresh dill, chopped (stems removed)
- 1/2 cup cooked plant-based bacon alternative, diced and crisped

For the Honey Mustard Dressing:

- 1 tablespoon honey
- 3 tablespoons Dijon mustard
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 teaspoon sea salt

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Instructions

Preheat the oven to 400°F.
Place the cut potatoes in a large baking dish. Drizzle with olive oil and season with sea salt, black pepper, and garlic powder. Toss to coat evenly and arrange in a single layer.
Roast the potatoes for 1 hour and 15 minutes, or until golden and crispy, stirring once halfway through.
While the potatoes are roasting, cook the plant-based bacon alternative in a skillet over medium heat until crisp. Set aside on a paper towel-lined plate.
Prepare the honey mustard dressing: In a bowl, whisk together honey, Dijon mustard, lemon juice, and salt. Slowly drizzle in olive oil while whisking until the dressing is smooth.
In a large bowl, combine the warm roasted potatoes, sun-dried tomatoes, red onion, green onions, dill, and cooked bacon substitute.
Pour the dressing over the salad and toss until everything is well coated.
Serve warm or at room temperature